In preparation for World Vegetarian Day, we wanted to provide our readers with a delicious recipe. Artichokes usually are served quite plain. Let us show you how to fill them with delicious ingredients.
Italian Stuffed Artichokes
Prep Time: 20 mins | Cooking Time: 45mins
- 6 large artichokes
- 6 tablespoons extra virgin olive oil
- 10 cups Italian seasoned bread crumbs
- 1 1/2 cups freshly grated Parmagiano-Reggiano
- 1 cup chopped green onions
- 1/2 cup chopped fresh Parsley leaves
- 10 garlic cloves, minced
- 2 tablespoons sea salt
- 1 tablespoon freshly ground black pepper
- 1/2 tablespoon cayenne pepper
- 1/2 cup extra virgin olive oil
- 6 lemon slices
In a large bowl add 6 tablespoons extra virgin olive oil, bread crumbs, Parmesan cheese, green onions, parsley, garlic, sea salt, pepper and cayenne pepper. Thoroughly combine.
Cut about 3/4 inch off the tops of each artichoke. With your scissors, snip off the pointed ends of each artichoke leaf. Rub a lemon on the cut ends to prevent browning. Slice off the stern end of each artichoke so that they sit up straight. Spread the leaves of each artichoke as much as possible and pack in a generous amount of bread stuffing. Stand them in a roasting pan that is just large enough to hold them in a single layer. Add water to a depth of 1 1/2 inches.
Pour remaining olive oil over each artichoke, letting it seep in. Top each artichoke with a slice of lemon. Bring the water to a boil, cover, reduce heat and steam the artichokes approximately one hour or until the leaves pull off easily. Check the water level after about 25 minutes. Sprinkle grated Parmagiano Reggiano cheese over the top before serving.
This recipe, along with others can be found in Kristin Sollenne's cookbook, Domestic Chíc. If you are interested in learning more about the book or would like to purchase a copy, click here.
Share with us your favorite artichoke recipes!
CELLINI NEWS UPDATE
After a successful appearance at Bloomingdale's at the 59th street location in Manhattan, Chef Kristin Sollenne will be at the Short Hills Bloomingdale's this Saturday at 12pm.
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